Power Foods | Raspberry Walnut Cheesecake

Raspberry Walnut Cheesecake

I'm not a baker, but this cheesecake recipe is so easy to make and packed with calories to get huge. I'll be making more in the future with different toppings and fillings.


  • 1 Cup Graham Crumbs
  • 3 Tbsp. Sugar
  • 3 Tbsp. Butter, Melted
  • 750 g Cream Cheese, Softened
  • 1 Cup Sugar
  • 2 Tbsp. Flour
  • 1 Tbsp. Vanilla
  • 3 Eggs
  • 1/3 Cup of Raspberry Jam (optional)
  • Chopped Walnuts (optional)


1. Heat oven to 325°F.

2. Line a 9x9-inch pan with foil making sure it extends over the sides.

3. In a bowl, mix graham crumbs, 3 Tbsp. of sugar and butter. Pack it onto the bottom of the pan and up the sides about an inch.

4. In a bowl, beat or mix with a large spoon the cream cheese, 1 Cup of sugar, flour and vanilla until blended. Add the eggs one at time mixing it in until it just disappears. Pour over the crust.

5. Microwave the jam in a microwave safe bowl for 20 seconds. Drop spoonfuls onto the batter and swirl it around with a knife.

6. Bake on the middle rack for 50 minutes. About half-way through, cover the top with walnuts.

7. Cool it completely outside of the oven before putting it in the fridge. Refrigerate at least 4 hours. Use the foil handles to take the cheesecake out of the pan. Cut and serve!

Tips: You can use any type of nut you want for the topping or chocolate spread, pie filling, fresh fruit, whipped cream etc. Whatever you have on hand you think will work.

Raspberry jam you can substitute with any other type of jam or hazelnut spread, or just leave it out completely.

If you try this recipe out, let me know how you like it in the comments.

Words by Dan Profane

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